1. To make pickled blueberries: Combine all ingredients except blueberries in a saucepot and simmer until salt is dissolved.

2. Pour warm liquid over blueberries in a stainless steel bowl and steep for a minimum of 6 hours. Keep chilled until ready to use.

3. To make chicken liver mousse: In a large pan, cook bacon over medium heat until it has a little color but is not crispy. Remove bacon and set aside.

4. In the same pan, sauté onion, garlic, thyme and rosemary until soft. Add bacon to onion mixture and deglaze with port.

5. Season livers with salt and pepper and add to onion mixture. Sear livers over medium heat until mid-rare to medium. Remove chicken liver-bacon mixture and set aside. Deglaze pan with brandy and cook off any residual alcohol before setting aside to cool.

6. Remove thyme and rosemary and add chicken liver-bacon mixture to a VitaMix or food processor. While blending, add pieces of cold butter and reduced port/ brandy mixture. Blend until smooth, then pass through a chinois or fine mesh strainer.

7. To make honey gelée: Combine 2 tablespoons apple cider vinegar and an ice cube in a small bowl. Sprinkle gelatin over top.

8. Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling and just starting to smoke, about 5 minutes. Remove honey from heat and add remaining 2 tablespoons vinegar, whisking until smooth.

9. Add gelatin mixture and whisk until dissolved. Strain honey gelée into a small bowl and let cool.

10. Fill ramekins with chicken liver mousse and cover with honey gelée. Refrigerate for a minimum of 4 hours. Serve with grilled baguette and pickled blueberries.